King Arthur Flour's Crispy Cheesy Pan Pizza | Genius Recipes
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- Опубліковано 28 тра 2024
- This week on "Genius Recipes," Kristen is #stayingathome to make a crispy, cheesy cloud of pizza. You won’t need any prior dough skills or know-how, but you will need a bit of time-almost all of it is hands-free time (and the hands-on part is fun!). GET THE RECIPE ►► f52.co/3e50HmO
INGREDIENTS
2 cups (240 grams) all-purpose flour (such as King Arthur Unbleached All-Purpose Flour)
3/4 teaspoon salt
1/2 teaspoon instant yeast or active dry yeast
3/4 cup (170 grams) lukewarm water
1 tablespoon (13 grams) olive oil plus 1 1/2 tablespoons (18 grams) olive oil for the pan
6 ounces (170 grams) low-moisture mozzarella, grated (about 1 1/4 cups, loosely packed)*
1/3 to 1/2 cups (74 grams to 113 grams) tomato sauce or pizza sauce, homemade or store-bought
Freshly grated hard cheese and fresh herbs for sprinkling on top after baking, optional*
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You realize how amazing Kristen Milgore is as instructor, chef and mother. Her videos made with 2 phones are better than most content out there. Keep up the fantastic job you and your new cameraman are doing.
In Italy it is not uncommon to cut pizza with scissors. I saw it first in Faeto in Apulia.. sounds like a great recipe.
I just wanted to send some kudos for Hubby!! He did a great job with the video. Obviously has a little experience :)
I’ve made this pizza dough a few times now and IT IS the best pizza ever!! We like a thinner crust so I’ve been baking it in a half sheet pan (fits almost the entire pan). Love, love love it. Also, make a double batch so you can freeze half for another time - just defrost completely in the frig and do your thing (as per instructions).
Hi Kristen, just a little tip, if when folding you first do a little stretch of the dough then fold, this will help a little more with texture and elasticity of the dough, handy recipe and who doesn't like/want good pizza.
My sister made this recipe and doubled the dough. We made two vegan pizzas- one with a tomato and Miyoke's Mozzarella and the other a cashew cream, Miyoke's mozz, Violife Parm, Portobello mushrooms, and topped it off with Trader Joe's Umami seasoning and Truffle Zest. These were the best pizzas we had in a long time.
I just made this recipe. I forgot the oil in the beginning, I added it while I was folding. It was a keeper, we loved it. The mistake in the beginning had no effect on the finished product.
I love how authentic and genuine Kristen and her husband are, it shows through into the video!
Agree. Its a real family cooking real food and its like you are in the kitchen with them.
Awesome video!
I’m glad I’m not the only person with a stacked high refrig where things are always falling out!!
I just made this pizza in wholewheat and plain flour. It's so delicious! And it was so easy, too! ♥️♥️♥️ All I recommend is to be careful with the water and start slow, every flour is different.
I think I watched this video ten times already before even making it because it is so calming, well-explained, and comforting.
You are right the amount of the water is different for each kind of flour 😊
Made this for dinner tonight. Best pizza we had in a long time.
Notice when the swap comes out of the fridge, there's extra oil in the bag. This was foreshadowed earlier in the video, but I think the addition of the oil was left out by accident. I can't imagine trying to raise a toddler and DIY the production without the usual crew. Little mistakes happen. Anyway, don't skip that step. Add oil to whatever container you're going to store the dough in. This dough isn't getting punched down after the rise, because you want to keep those bubbles. If the dough sticks to the container, you'll lose a lot of the bubbles while scraping and pulling it out. Don't be stingy with that oil!
@Kristen Miglore thanks for the response! Hope you and your "crew" are doing well.
Yes I added oil to the bowl before putting the dough in to rise.
The OP directions food52.com/recipes/82857-crispy-cheese-pan-pizza-recipe
'Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it, covered, for a minimum of 12 hours, or up to 72 hours. (Alternatively, if you don't have room in your fridge for the bowl, transfer the dough to a gallon-sized ziplock bag with a little extra olive oil to coat the inside of the bag.)'
So it seems it is not speced for the bowl but I don't think it would hurt to oil the bowl too.
Oops. I just did this early tonight and I didn’t oil the bowl....
I have been making this every Sunday for 6 weeks. I have been splitting the dough between 2 cast iron pans. We like a thinner crust and my husband and I like different toppings. I use a 6 1/2” & 9 1/2” pans. I also heat the pans on the stove top to get the bottom of the pans hot before they go in the oven ( we like a crispy crust). We change the toppings every week, anchovies, olives, tomato sauce, meatballs, sausage, caramelized onions, a variety of cheeses, the choices are endless, we have not been disappointed.
Something about being 'locked down' I have been craving homemade bread, eating, gaining weight, but, I am going to try this King Arthur pan pizza as I have Arthur in the cupboard. Just one more fling before I diet!
This looks like the perfect treat for this weekend! Pizza, popcorn and a good comedy! Thanks and be safe!
We just finished eating THE pizza!! oh my gosh, it is the BEST!!!!!!! THANK YOU so much Kristen,,,it is so easy to make that I"ll be never buy pizza ever again!!!!
EVERYBODY SHOULD DO IT!!!!! and we did put some oil in the bowl.......thank you, thank you, thank you!!!!! TAke care you and your family.!
it's just cheese bread lol
We are so grateful you have been consistently supplying us with your AP, bread, and wheat flours locally when your own shelves have been bare....I look forward to shopping with your catalog again when it's possible....
Using this recipe as a base I've came as close to the Pizza Hut pan pizzas (the old school pan pizzas from the 80's) as i can get. Ty
Looks amazing. Thanks for sharing❤️
That's Detroit Style Pizza. The best style pizza. Originally cooked in metal trays used to hold screws and bolts in automotive plants. Groovy!
I ate some pizza like the Detroit style pizza when I went to Saginaw, Michigan to visit my family and on my way out coming back to Arkansas I stopped at this one convenience outside the city on my route to Lansing and picked up four large slices and had them eaten before getting to Lansing and really felt like turning around and going back to get more since I had a very long drive to Arkansas. They was just that delicious and each time I went that way I had to stop there for more of that pizza.
Another doable, wonderful recipe! Thank you, Kristen!
@Kristen Miglore It's the only flour I use; it's the best!
will make this after Passover.
Focaccia like. Beautifully explained. Baking can be a form of mindfulness during this crazy scary time.
Oh my,
that is the cleanest oven I've ever seen;-)
I absolutely love this video. Kristen, I appreciate your teaching and thank you for the clear precise instructions without the use of profanity. I can’t wait to see your next video!
This recipe is awesome! I've been struggling for ages to find beginner friendly recipe for fluffy pizza. I love your recipes guys! You make it always very understandable but at the pro level at the same time. Wish you millions of subscriptions! :)
It looks so good
This was so easy! Only added garlic and dried herbs before baking. Delicious. Thank you for all of the tips!
Looks super yummy. Will try.
Great recipe and made it several times. I usually use just half the dough as I like a thinner crust.
This is fantastic and I cannot wait to try it. Is it just me or does Kristen Milgore (who I adore and how did I live without these videos?) remind anyone else of the NPR ladies and the Schweddy Balls skit on SNL? Just the littlest bit.
That looks so good!!!
I use to work part time in a pizza parlor when I was stationed at an air base in San Bernardino and the shop was downtown San Bernardino and they made their pizzas differently than the one you made and some I saw made on other channels also. We put the sauce on first and then the cheese any other ingredients including more cheese on top. My favorite topping was the Canadian Bacon which was the first meat topping put on the pizza and then the other ingredients on top of that. The pizza you made looks nice and I can see why it is so delicious and your husband must love when you make one for your dinner.
I’m an airhead. The entire time I thought this was a gluten free recipe. I pulled out the King Arthur GF flour and made it exactly how it was shown. It worked!! It was so delicious, crispy, puffy and the whole family of gluten eaters were happy!
Looks Awesome!!! Thank you for the video!!
I love mike!!!! He is a great addition to the team!
Compliments to the chef.
Looks delicious! Can’t wait to try it
Just made this tonight! Amazing. So easy. So tasty.
Back from the future! Just made the cinnamon rolls and now I’m inspired to do more with dough! Thanks a lot!
I made this last night - came out super tasty! Thanks for sharing this recipe! Added so pre-roasted zucchini and sliced garlic as toppings. I think it would also be great with some thinly sliced red onion on top.
Look delicious 👍
Those look delicious
This looks amazing, for sure I’ll make it asap 🤩
Sure looks to me like I'll be using this bread recipe for a LOT more things than pizza!!
Thank you very much ❣️👍👍
Also, when making your own red sauce, I highly recommend adding fennel seeds / powder to the sauce. It's amazing.
good call, might give it that reminiscent flavor or Italian sausage
Sweet - stay safe!
My husband made this pizza this weekend and it is AMAZING!!!!
Awesome job
I was just searching for something like this JUST ONE HOUR AGO - and gave up because it just didn’t fit what I had in mind and *THIS IS PERFECT*
Thank you thank you from Nashville 👋
Ps: this happens 5x a day ....
Oh yes girl- at least.... we trying to store 1 month groceries and I am always chasing the fallout
And everything that needs refrigeration like this dough for a period of time has to be considered carefully if it’s worth the space... 😆
That pizza looks delicious,Im sure it tastes really good to,,can wait to tried.
Looks yummy...
Tried the recipe tonight and loved it, including my 5yo. Thank you!! Next time I’m going to try tenting the top with foil so that the bottom gets a little more baked/brown/crispy.
Thank you miss. Yum
Made this pizza recipe this weekend and oh my goodness ! best pizza ever, it will now be my go-to recipe. Thank you for this gfantastic recipe & video. Stay well !
Fantastic Recipes! Thank you for sharing 🇺🇸😄
Wow I loved the shears trick Wowsa beautiful pizza pie!!! :)
Yah Dilly! I'ma make that this week!
I'm just watching this now and I see it's from April '20, for those of us that were in NY during the height of the pandemic, it was like living in a pressure cooker. God love Kristen and I cant wait to make this. King Arthur is my flour of choice.
Tried this twice already and I don't have a cast iron but a rectangular pan worked the best for us ❤ thank you!
Just made this and it is amazing!
It's a light and fluffy crust with a crunchy edge and despite the olive oil, is not greasy.
It turned out exactly like the video. 🤩
I avoided the overnight rest and instead applied a 3 hour rest before baking (1hour after folding, 2 hours after dimpling in my cast iron pan).
Thank you
we made it. so simple and delicious. Our only addition was thin sliced chorizo. Awesome deepish pizza that we will make every weekend as long as we can still obtain flour and mozzarella.
We all love pan pizza 🍕
Stay safe Guys
11:30pm, why am I watching this? OMG now I'm so hungry.
Tried this recipe this past weekend; the crust was light and crispy! At first, it seemed like it wasn't including enough yeast for 2 cups of flour but I let it rise in the frig overnight and it was just perfect! We loved it! Thanks, Kristen!
Good recipe! I make something similar but with thinner crust and lots of onion below the cheese.
You can buy flour and yeast on the King Arthur website if your local stores are out. It will take about a week to ship.
I'm going classic; sausage, bell pepper, and mushrooms. This truly is a genius recipe! I'm enjoying these videos in your kitchen. They are relaxing, and when there is a semi-blooper, it's even more fun; thanks Kristen and Mike!
Looks great ! Thank You! I had to buy unbleached white Flour from Etsy!! 35! with shipping. Good thing was locally milled in Kentucky
Made this for dinner tonight with vegan cheese and beyond meat sausage- it was incredible! The best homemade pizza we’ve ever had. And super easy for a non-baker.
Made this for dinner last night, as a white pizza with provolone, feta, leftover caramelized onions, and marinated artichoke hearts (well drained!). It was the *bomb*. P.S. I had to show my husband your fridge - looks just like ours - so I could show him that real cooks have full fridges 😁.
Yeeeessss! I have everything to make this dough!!! I recently saw a caccio e pepe pizza on Instagram. I think the combo of those toppings and this dough will make a phenominal pizza. Thanks for sharing the recipe Kristen.
Okay not to diminish the recipe or delivery, but.... OMG Kristin you look SO pretty with your hair down. I actually hadn't realized how gorgeous you are. K bye
nancy trev hodges I was thinking the same thing!
Sooooo pretty!
Thank you both of you work very well together your natural so is he good luck hopefully you guys get very far do a book I'll buy the first one
Great video!
Looked great. I probably would have added just a little more sauce.
This is one of my favorite recipes on the KAF website! This was the first time I've wathed one of Kristen's vids - keep up the great work! The part where she said they had to get it all done in one nap time - I felt that.
This pizza recipe is BOMB😋
I'm a little late on the scene, but I just saw this video yesterday. I made the dough yesterday and baked the pizza today. Oh yum! It was so delectable. The crispy edges were so good. The pizza was light, yet it held its shape when I picked it up. (Hubby used a knife and fork ... I just picked up a piece and went to town!) I will definitely be making this recipe again, and again, and again!
I now like making pizza at home. (The bottom was always soggy before ) Thank you for the recipe!!
I've made this recipe 5 times in the last two weeks. The first time takes a little longer since you're still trying to get a hang of the steps, but every consecutive time takes less time AND it gets better and better! I am pretty liberal with the cheese and make sure to oil the pan generously (per one of the other top comments here). I also like to make two for my household - one in my 12" cast iron and one in my 5.5 qt dutch oven. I live in a big city and this is easily a $28 pizza at the foccacia pizza place right under my building. Make sure to also press the cheese *up* the sides of the pan a little bit for that signature Detroit style cheese ridge at the edge of the pan. Highly highly recommend it for beginner and experienced bakers alike.
you look so good!! I’ll definitely try to make this pizza, thank you!
What a ssothing and a delicious episode and the outcome is marvellous. I think i'll go for green bell pepper and mushrooms as a topping for that awesome pizza. Thanks Kristen. Always wish you the best.
this looks pretty good - and since i JUST learned [aka: overcame my fear of breadmaking] how to make bread. making a loaf a week now. I'm def gonna try this. thanks
THIS IS GOOD
so cuteeee with your hair down!!! you go girl
You need to keep it professional.
OMG! I am so hungry and would so totally eat this for breakfast. It looks delicious. As soon as my pizza restaurant opens, I'm ordering as close to this as I can get. Right now, I'm in an apartment without an oven (!), hence no flour, but I will make do until things get back to normal. ;) Thanks so much for the perfect pizza.
Anyone from the Chicago area will recognize this a "Pizza in a pan" like you would get at Pequads or Burt's Place in Morton Grove. Less dough and more toppings on those but still the best pizza I've ever had hands down. Burt Katz was a genius.
That looks delicious. Can you mail me a slice? lol Thank you, I thoroughly enjoyed your video.
Would baking soda be a yeast substitute or completely change this recipe?
Just made this for dinner. Really great pizza. Watch out for those pockets of hot pizza sauce when you’re eating it!
This looks so delicious!! Can’t wait to try it!!
I made this Tuesday. It was very easy and good, the crust was so soft and fluffy, but a little too thick for me. I think next time I'll cut the recipe in half or use a 30% larger pan.
I know you said to use just your regular flours but could this work with almond flour?
I have to try making this! I’d put Munster and Manchego cheeses, marinara, and marinated sliced hot cherry peppers on my pizza, and sprinkle over some torn fresh basil after it comes out of the oven. 😋
Muenster is an underrated pizza cheese.
I’ve made this pizza three times now, and we really enjoy it. I’m just wondering, is there maybe a somewhat similar recipe that would make a thin or thinner crust pizza. I love the fold method. Any suggestions, or recipes would be greatly appreciated. Thanks!
I've made it in a 12" skillet, so a bit thinner. Still turns out great!
i don't know how she does it, but she is the most calming, least polarizing, most likeable person on youtube. and she's super cute, too
Hi, how can I adjust the recipe to use Bread flour? :D Thanks so much for posting videos.
Bread flour has a higher protein so it might need more water to get the same consistency
Damn happy to have some cheddar while watching. Try that definitly
what size is the skillet you used?
Made this tonight and the fermented dough made a flavorful, perfect red hat restaurant "pan pizza" crust (fermented in fridge 2 days.) I used a pizza rocker blade thingy to cut it- an inexpensive and useful thing to have if you make pizza a lot, like me 😇 Also, I loved how it came out with the sauce done like that...I might even try it on thin crust! #sauceblotch Thanks so much for the inspiration!